Recipe: Lemon Cream Scones with Flower Butter

Makes 8 scones

Scones:

- 1 tablespoon poppy seeds

- ½ cup whipping cream

- 2 cups all-purpose flour

- 1 tablespoon baking powder

- ¼ teaspoon salt

- ¼ teaspoon nutmeg

- 4 tablespoons granulated sugar, divided

- 4 tablespoons cold unsalted butter, cut into pieces

- 2 large eggs

- 2 teaspoons finely grated lemon zest

Flower butter:

- 4 tablespoons softened unsalted butter

- 1 teaspoon finely grated lemon zest

- ½ teaspoon lemon juice

- Pinch salt

- 1 tablespoon minced edible flower petals

1. To prepare scones: Stir poppy seeds into cream and set aside 15 minutes. Grease and flour a baking sheet. Preheat oven to 400 degrees.

2. Sift flour, baking powder, salt and nutmeg into a mixing bowl. Stir in 3 tablespoons sugar. Using a fork or electric mixer, cut in butter. The mixture will resemble coarse crumbs. Add eggs, lemon zest and cream-poppy seed mixture, mixing just until a shaggy, sticky dough is formed.

3. Turn out onto a lightly floured surface and knead gently about 6 times, just until the dough holds together. Divide into 2 portions and pat into a round about 6 inches in diameter. Cut each round into 4 pieces and place on the prepared baking sheet. Sprinkle tops with the remaining tablespoon sugar. Bake 15 to 20 minutes, or until golden on top. Serve warm with the flower butter.

4. To prepare flower butter: In a small bowl, cream butter with a fork, adding lemon zest, juice, salt and flower petals. If making ahead, cover and refrigerate. Serve at room temperature.